Recipe Enchiladas Chiapanecas – The Flavors of Mexico and the world

Not if I told you already that my mom is from Chiapas, a beautiful and delicious state that unfortunately does not promote nor much is known of his rich and vast gastronomy. On this site we have already posted some recipes of Chiapas, but today I want to share with you the recipe of Enchiladas Chiapanecas because today 28 August is the Day of the Grandfather and the father of my mother was of Chiapas. So in honor of my grandpa Güto this delicious dish to enjoy with your family and friends, as we continue to make ourselves at home.

INGREDIENTS

1/2 kg of chicken breast

100 gr of white onion

4 cloves of garlic

2 bay leaves

3 liters of water

For the Mole

1 1/2 liters of chicken broth

4 garlic

80 gr chile ancho 0.080 Kg.

70gr of chile Pasilla

70 gr chile mulato

50 gr of white onion

80 gr of white bread

20 gr from sesame seed

50 gr of pumpkin seed

40 gr peanut

50 gr of Almonds

120 gr of tomato

60 gr of chocolate of chiapas

100 gr banana male

Ground black pepper

3 peppers Fat

3 gr of cinnamon

3 gr of thyme

3 gr of oregano

100 gr sugar (not white it is better the brunette)

Salt

Double cream cheese

Tortillas 10 pieces

MODE OF PREPARATION
Cook the chicken breast with the garlic and bay leaf; deshebren the meat and reserve the broth.

For the mole: In a large frying pan with a little oil, put to fry the chiles, bread, plantain , tomato, onion, and garlic, take care not to burn because the chiles can be bitter; to part, in a frying pan without oil put to gild the nuggets, the sesame and the peanut. When everything is golden brown and toasted licúen all the ingredients with the bottom of chicken. In a casserole or pot sneaks mixture and cook over low heat, add the sugar and season with salt and peppers. To assemble, spread the tortillas with mole sauce and fill with chicken and a tablespoon of mole sauce, roll in the shape of a taco and bathe with more mole. Accompany with cream cheese chiapas and white onion slices.